Food safety chemistry : toxicant occurrence, analysis and mitigation / edited by Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun.
Contributor(s): Yu, Liangli (Lucy) [editor.] | Wang, Shuo [editor.] | Sun, Bao-Guo [editor.].
Boca Raton, Florida, USA : CRC Press, ©2017Description: ix, 334 pages : illustrations (some color) ; 24 cm.ISBN: 9781138033818 (pbk).Subject(s): Food adulteration and inspection | Food contamination | Food -- Analysis | Food -- MicrobiologyDDC classification: 363.19264 F73 2017| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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College Library General Circulation Section | GC | GC 363.19264 F73 2017 (Browse shelf) | Available | HNU000994 |
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| GC 363.1799 In89 2019 An introduction to radiation protection / | GC 363.192 A77 2018 Illustrated handbook of food hygiene & quality management / | GC 363.192 A77 2019 Food science and heath : | GC 363.19264 F73 2017 Food safety chemistry : | GC 363.2 En36 Police training manual | GC 363.2 M61 2007 Community policing: | GC 363.2068 W57 The managing of police organizations/ |
Originally published in 2015, first issued in paperback in 2017.
Includes bibliographical references and index.
Chapter 1. Food safety chemistry : an overview / Haiqiu Huang and Liangli (Lucy) Yu --
chapter 2. Chemistry and safety of acrylamide / Yu Zhang and Xinyu Chen --
chapter 3. Biological and chemical activities of Furan / Takayuki Shibamoto --
chapter 4. Maillard reaction products II : reactive dicarbonyl compounds and advanced glycation end products / Yen-Chen Tung, Xi Shao, and Chi-Tang Ho --
chapter 5. Chemistry and safety of Maillard reaction products III : heterocyclic amines and amino acid derivatives / Ka-Wing Cheng, Xin-Chen Zhang, and Ming-Fu Wang --
chapter 6. Chemistry and safety of 3-MCPD / Zi Teng and Qin Wang --
chapter 7. 3-MCPD fatty acid esters : chemistry, safety, and technological approaches for their reductions / Ram Chandra Reddy Jala, Xiaowei Zhang, Haiqiu Huang, Boyan Gao, Liangli (Lucy) Yu, and Xuebing Xu --
chapter 8. Trans fatty acids / Hongyan Li, Casimir C. Akoh, Jing Li, Huan Rao, and Zeyuan Deng --
chapter 9. Application of vibrational spectroscopy, portable detectors, and hyphenated techniques to the analysis of heat-induced changes in oil and food constituents / Magdi M. Mossoba, Didem Peren Aykas, and Luis Rodriguez-Saona --
chapter 10. Chemistry and safety of mycotoxins in food / Junping Wang, Gang Xie, and Shuo Wang --
chapter 11. Chemicals and safety of chemical contaminants in seafood / Pierina Visciano --
chapter 12. Chemical contaminants in meat products / Yao Tang, Xihong Li, Bing Zhang, and Rong Tsao --
chapter 13. Chemistry and safety of food additives / Jing Wang and Baoguo Sun --
chapter 14. Chemistry and safety of melamine and its analogs / Jeffrey C. Moore --
chapter 15. Toxins in foods of plant origin / Bing Zhang, Zeyuan Deng, Yao Tang, and Rong Tsao.
"This edited book is a comprehensive guide to the chemistry of food toxicants produced during processing, formulation, and storage of food. Each major food chemical contaminant will be discussed for toxic effects and the biological mechanisms behind their toxicity. Their absorption and distribution profiles and the factors influencing their levels in foods will be discussed. In addition, a listing of commonly used analytical techniques in food safety chemistry will make the book useful for food scientists and nutritionists"--
College of Arts and Sciences Bachelor of Science in Biology
College of Education Bachelor of Technology and Livelihood Education major in Home Economics
Text in English
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